Boiled (warm) potato salad from Schønberg Erken 1914: 1.5 kg potatoes are half-boiled, cut into slices and cooked tender in 1 dl meat stock until the stock has reduced away; stirred with 30 g butter, parsley and 1 tsp lemon juice.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 417 (falt i det fri)
A warm potato salad from Erken's chapter on salads and side dishes, where the potatoes absorb meat stock instead of dressing.
Half-boil the potatoes
Wash the potatoes and boil them half-tender. Peel them and cut them into slices that are not too thin.
Cook in stock
Place the potato slices in a small pot with the boiling meat stock and continue cooking until the potatoes are tender. By then the stock should be almost fully reduced.
Finish
Take the pot off the heat and mix in butter, parsley and lemon juice. Serve warm.
Measures are modernized (1 deciliter stock, 30 g butter), and the method is divided into numbered steps. Otherwise unchanged.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Smør
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